Shurpa an Eastern European Lamb Soup
Warm your soul with Shurpa, a hearty Eastern European lamb soup that brings comfort with every spoonful. This traditional dish combines tender, slow-simmered lamb shoulder with vibrant vegetables like carrots, potatoes, and sweet peppers, all infused with aromatic spices such as cumin, paprika, and bay leaves. The broth, rich and flavorful, captures the essence of home cooking, while fresh dill and parsley add a bright, herbaceous finish. Perfect for chilly evenings or as a centerpiece for a rustic dinner, Shurpa is a nourishing, one-pot meal that highlights timeless Eastern European flavors. Serve it piping hot and let its warming, savory aroma fill your kitchen!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 700 g lamb shoulder (bone-in)
- 2.5 liters water
- 2 medium carrots
- 2 medium onions
- 4 medium potatoes
- 2 medium tomatoes
- 2 medium sweet peppers
- 3 garlic cloves
- 2 bay leaves
- 10 black peppercorns
- 1 tsp ground cumin
- 1 tsp paprika
- 3 tbsp parsley (fresh)
- 2 tbsp dill (fresh)
- 1 tsp salt
- 2 tbsp vegetable oil
Instructions
Cut the lamb shoulder into medium-sized chunks. Rinse thoroughly under cold water to remove any impurities.
In a large pot, add the lamb pieces and pour in 2.5 liters of water. Bring to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface.
Once the broth is clear, reduce the heat to low. Add the bay leaves and black peppercorns. Simmer for 60-75 minutes until the meat is tender.
While the lamb is cooking, prepare the vegetables. Peel the carrots, onions, and potatoes. Cut the carrots into thick slices, dice the onions, and chop the potatoes into large chunks. Dice the tomatoes and sweet peppers.
In a separate pan, heat the vegetable oil over medium heat. Sauté the onions until translucent, then add the carrots and cook for 3-4 minutes. Stir in the tomatoes, sweet peppers, ground cumin, and paprika. Cook for another 5 minutes to release the flavors.
Once the lamb is tender, add the sautéed vegetables to the soup pot. Stir well to combine.
Add the chopped potatoes to the pot. Cook for an additional 20-25 minutes, or until the potatoes are soft but not falling apart.
Mince the garlic and add it to the soup along with the salt. Stir and let the soup simmer for another 5 minutes.
Taste and adjust the seasoning if necessary. Turn off the heat and let the soup rest for 10 minutes to allow the flavors to meld.
Serve hot, garnished with fresh parsley and dill. Enjoy your homemade Shurpa!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 450 mg | 20% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.3 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
